EFFECT OF PROTEIN OXIDATION ON PARTICLE SIZE OF MYOFIBRILS

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Bao , Y , Allegaert , S & Ertbjerg , P 2016 , EFFECT OF PROTEIN OXIDATION ON PARTICLE SIZE OF MYOFIBRILS . in Proceedings of 62nd International Congress of Meat Science and Technology . IcoMST , 62nd international congress of meat science and technology , Bankok , Thailand , 14/08/2016 .

Title: EFFECT OF PROTEIN OXIDATION ON PARTICLE SIZE OF MYOFIBRILS
Author: Bao, Yulong; Allegaert, Simon; Ertbjerg, Per
Contributor: University of Helsinki, Department of Food and Nutrition
University of Helsinki, Department of Food and Nutrition
Publisher: IcoMST
Date: 2016-07
Language: eng
Number of pages: 4
Belongs to series: Proceedings of 62nd International Congress of Meat Science and Technology
URI: http://hdl.handle.net/10138/232657
Abstract: In order to study the effect of protein oxidation on the structure of myofibrils, extracted myofibrils from porcine longissimus dorsi muscle were incubated with different concentrations of the oxidant NaClO (0, 5, 10, 20 and 40 mM) at 5 ºC for 16 h. Increasing concentrations of NaClO led to a greater loss of free thiols and a larger particle size (in terms of D(v, 0.1), D(v, 0.5), D(v, 0.9), D(3, 2) and D(4, 3)) of myofibrils. Light microscope imaging showed that the myofibrils oxidized in 40 mM NaClO were less broken as compared to the non-oxidized group (0 mM NaClO). The increased structural integrity of myofibrils is likely caused by oxidation-induced protein cross-links, which resulted in a larger particle size when the myofibrils were subjected to homogenization.
Subject: 416 Food Science
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